Process of making a food compound.



A err-En STATES CON DRISCOLL, 0F COALINGA, CALIFORNIA, ASSIGN OR. T0FRANK PREVOST, 0F COALINGA, GALIFORNIA.

PROCESS OF MAKING A FOOD COMPOUND.

No Drawing.

To all whom it may concern Be it known that I, CON DRISCOLL, a citizenof the United States, residing at Goalinga, county of Fresno, State ofCalifornia, have invented a new and useful Process of Making a FoodCompound to be Used as a Food, in the Preparation of Foods, and in thePreparation of Drinks.

My composition consists of the following ingredients, combined in theproportions stated, viz:

Fresh egg 5.; ounces. Granulated sugar, cane or beet 12 ounces. Freshwhipped cream 1%, ounces.

These ingredients are thoroughly mingled by agitation.

.In preparing the above composition the following process is followed:The yolk of egg is first thoroughly beaten or whipped and placed in areceptacle used for the purpose; to this is added so much of the sugaras will be absorbed or taken up by the yolk of egg, and the Wholethoroughly mingled; the well beaten white of egg is then added andmingled, together with so much of the sugar as may be absorbed or takenup by the added white of egg; to this is then added the whipped creamand the whole thoroughly mingled while the balance of sugar is beingadded, the latter being so much as may be absorbed or taken up by thecream. As a result of so much mingling and agitation the saidcomposition is caused to foam, or become foamy. No ferment is used inthis composition. The composition is then set aside and left undisturbeduntil such time as it has receded, settled and lost its foamy appearancewhen it is again thoroughly agitated, and so on, until such time as itbecomes thoroughly dry by evaporation. In a Warm dry climate thecomposition will dry readily, but under certain climatic conditionsartificial heat must necessarily beapplied to perfect the dryingprocess. After the composition becomes thoroughly dry it is then readyto be crushed or pulverized as may be desired, and is ready for use.When used in the preparation of food it is used in the formof a powder,and

Specification of Letters Patent.

Application filed August 5, 1911.

Patented May 28,1912.

Serial No. 642,512.

when used in the preservation of foods or as a food itself, it is usedin acoarser form.

In using the above composition in pastry, two tablespoons of the saidcomposition should be used where one egg would ordinarily be used. Forexample: One baking a cake for which the use of four eggs is prescribed,would use instead eight tablespoons of the above composition; the saidcomposi: tion would, as intended, supply the pastry with the necessarysugar, cream and eggs; and in the preparation of drinks, so much is usedas is deemed necessary, or to suit the taste.

I am aware that the said ingredients are used in foodstuffs, but I amnot aware that the said ingredients are used together, and exclusively,and as a preparation or single ingredient in itself in the preparationof any food or composition of matter for which patent is issued; nor amI aware that my peculiar process of preparing the said com-' positionhas ever been used or patented.

I claim:

1. The herein described process for preparing a food compound,consisting in first thoroughly beating the yolks of eggs, and adding asmuch sugar as said yolks Will absorb; second thoroughly whipping theWhites of eggs and adding as much sugar as said whites will absorb;third mixing the aforementioned ingredients together, adding Whippedcream thereto and also as much sugar as will be absorbed thereby; thenleaving the composition undisturbed until it has lost the froth due toWhipping, and in thoroughly agitating and whipping the same, until themass becomes dry.

2. The herein described process for preparing a food compound which isas follows: the yolk of egg is first thoroughly beaten or whipped, andplaced in a receptacle used for the purpose; to this is added so muchofthe sugar as will be absorbed or taken up by the yolk of egg, and thewhole thoroughly mingled; the well beaten white of egg is then beatenand mingled, together with so much of the sugar as may be absorbed ortaken up by the added white of egg; to this is then added the whippedcream, and the Whole mingled While the dry by evaporation, or theapplication of balance of sugar is being added; the compoartificial heatwhen required to effect the sition is then set aside and leftundisturbed dryness.

until such time as it has receded, settled, and Y CON DRI SCOLL. lostits appearance of fermentation when it WVitnesses: is again thoroughlyagitated, and so on, F RANK PREVOST,

until such time as it becomes thoroughly B. W. KILBY.

